These Broccoli and Cheese Breakfast Muffins are fluffy, cheesy, and packed with tender broccoli for a protein-rich breakfast that’s perfect for busy mornings. They’re easy to make ahead, freezer-friendly, and ideal for meal prep.
Broccoli and Cheese Breakfast Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Lightly grease a 12-cup muffin pan with nonstick cooking spray.
- Steam or microwave the broccoli for 2 to 3 minutes until just tender. Let it cool slightly.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Stir in the broccoli, shredded cheddar cheese, diced onion, and chives.
- Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden.
- Allow the muffins to cool in the pan for 5 minutes before removing.
- Serve warm or let cool completely for meal prep.
Notes
- Finely chop the broccoli so it cooks evenly.
- Don’t overfill the muffin cups, as the eggs will puff while baking.
- Freshly shredded cheese melts better than pre-shredded cheese.
- Let the muffins cool slightly before removing them from the pan.
- Silicone muffin liners make cleanup easier.
Variations
- Add cooked bacon or diced ham.
- Use mozzarella, Monterey Jack, or Swiss cheese.
- Mix in chopped spinach or bell peppers.
- Add crumbled breakfast sausage.
- Sprinkle Parmesan cheese on top before baking.
Serving Suggestions
- Fresh fruit
- Toast or English muffins
- Hash browns
- Yogurt with granola
- Avocado slices
- Breakfast potatoes
Tips
- Store leftovers in the refrigerator for up to 4 days.
- Freeze individually wrapped muffins for up to 2 months.
- Reheat in the microwave for 30 to 45 seconds.
- Use a measuring cup for evenly filled muffin cups.
- Great for grab-and-go breakfasts.
Prep Time, Cook Time, and Total Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings
Makes: 12 breakfast muffins
Nutrition Information (Approximate Per Muffin)
- Calories: 135
- Protein: 10g
- Carbohydrates: 2g
- Fat: 9g
- Sodium: 220mg
FAQs
Can I make these breakfast muffins ahead of time?
Yes. They’re perfect for meal prep and stay fresh in the refrigerator for up to 4 days. Simply reheat before serving.
Can I freeze broccoli and cheese breakfast muffins?
Absolutely. Let them cool completely, wrap each muffin individually, and freeze for up to 2 months. Reheat directly from frozen or thaw overnight in the refrigerator.
Can I use frozen broccoli?
Yes. Thaw it completely and squeeze out any excess moisture before adding it to the egg mixture to prevent watery muffins.
What other cheeses work well?
Cheddar is classic, but mozzarella, Monterey Jack, Swiss, Gouda, or Pepper Jack all work well in this recipe.
Why did my egg muffins sink?
Egg muffins naturally deflate a little as they cool. This is normal and doesn’t affect the flavor or texture.
Can I add meat?
Yes. Cooked bacon, diced ham, turkey sausage, or breakfast sausage make excellent additions and add extra protein.
Conclusion
These Broccoli and Cheese Breakfast Muffins are an easy, protein-packed breakfast that’s delicious fresh from the oven or reheated throughout the week. They’re simple to customize, freezer-friendly, and perfect for busy mornings.
